Sarah Glover’s Seaweed Pizza

Name: Seaweed Pizza
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 6 h 20 min
Cuisine: Italian, Asian
Ingredients: 2 tsp raw sugar; 2 tsp active dry yeast; 400 g bread flour; 1 tbsp fine sea salt; 4 tbsp extra virgin olive oil; 2 cloves garlic (sliced); 300 g mozzarella (half grated, half thinly sliced); 42 g seaweed (fresh); Parmesan (grated)

Sarah Gloverʼs Seaweed Pizza recipe tastes incredible. See ingredients & method below.

The perfect pizza to elevate your midweek dinner or weekend adventure.

The seaweed adds an element of umami, transforming the flavour of the pizza and highlighting the cheesy base and crunchy edges. ... More

prep

cook

yield

difficulty

Pairs with

Chardonnay

Sake

Ingredients

2 tsp raw sugar
2 tsp active dry yeast
400 g bread flour
1 tbsp fine sea salt
4 tbsp extra virgin olive oil
2 cloves garlic (sliced)
300 g mozzarella (half grated, half thinly sliced)
42 g seaweed (fresh)
Parmesan (grated)

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Method

Tips

It's best to start this recipe the day before to allow the dough sit in the fridge overnight.

To make the pizza dough, place 300 g warm water in the bowl of a stand mixer and add the sugar. Stir to dissolve, then add the yeast, mixing it in with your fingers to help it dissolve. Attach the dough hook and turn the mixer to the lowest speed. With the mixer running, gradually add the flour, adding the salt about halfway through. Continue to mix for 7 minutes or until you have a soft dough.
Turn the mixer off, add 2 tablespoons olive oil to the bowl, then cover with a clean tea towel and leave the dough to rest for 10 minutes.
Give the dough a final mix for 1 to 2 minutes to incorporate the oil, then transfer to a work surface, cover with an upturned bowl and leave to rest for 1 hour.
Brush your work surface lightly with olive oil, then divide the dough into three 240 g pieces and place them on the oiled surface. Shape each piece into a dough ball, then transfer to an airtight container and leave in the fridge for 24 hours.
The next day, put the dough balls in resealable plastic bags and set off on your adventure.
Allow the dough balls to sit at room temperature for 1-2 hours before cooking (it’s important to give the gluten time to relax, but how long this takes will depend on how hot or cold the environment is).
I'm using a Roccbox portable pizza oven to cook my pizza, but you could also cook it in an oven preheated at 200ºC fan-forced (220ºC conventional). If using the Roccbox, it needs to be fully saturated with heat with the flame turned to low—you may need to turn it up slightly in between pizzas to ensure the stone floor stays at the desired temperature (180°C on the dial and 200-210°C on the stone floor).
Working with one ball of dough at a time, use your hands to stretch the dough into a round pizza base. Spread the base with a thin layer of olive oil and top with garlic slices, sliced and grated mozzarella, and some seaweed. Launch the pizza into your Roccbox and bake, rotating and turning frequently, for 3-5 minutes, until puffed up and bubbling.
Serve the pizza immediately topped with parmesan, and repeat with the remaining dough and toppings.

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